Sep 29, 2015

These photos are taken during our recent trip to Kuching. Kuching is the capital of Sarawak.

Source - Sarawak Tourism

Orchid garden is located next to Astana (the official Residence of the State Governor), across the Sarawak River and opposite, the Kuching Waterfront, Kuching Orchid Garden, has become an icon for Kuching. The 3.54 acres garden overlooks the magnificent new Sarawak State Legislative Assembly building.

Opening hours:

- 9:30am to 6:00pm (Tuesday to Sunday including Public Holidays) - Closed on Mondays for maintenance.Entrance fee:

FREE and no charge is imposed on the camera and photo taking.

Getting there :

Crossing the Sarawak river on a wooden boat from Kuching waterfront. Charge for a one way trip costs RM 1/ person.

In a small mixer bowl, make a smooth paste of above ingredients with 2 tablespoons of water. Keep aside. This's called massolu (coconut paste) in Konkani cuisine.

Homegrown drumsticks (masingasaang / muringakka)

Method

In a bowl, mix potato cubes and cubed tomatoes with 1 1/2 cup (300 ml ) water and salt. Cover with a lid and cook on a medium heat for 10 - 12 minutes or until ¾ done / potato cubes softens.

Add drumstick pieces and cook till done and soft.

Add coconut paste, mix well (dilute with extra 2 – 3 tablespoons water) and cook on a low heat for 8 - 10 minutes. Gashi should be of pouring consistency. Switch off the heat.

For the seasoning:

2 teaspoons oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

½ teaspoon methi seeds (fenugreek seeds) - optional

1 spring curry leaves (6 curry leaves)

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera, methi and fry for 1 – 2 minutes or until fragrant.. Add curry leaves and saute for 1 minute until fragrant. Pour the seasoning over potato gashi and mix well. Serve with rice and other accompaniments.

In a wide bowl, mix maida, suji, sugar, salt and 1 teaspoon oil and knead to a firm dough with curd (first start with 4 teaspoon curd. Later adjust with remaining 2 teaspoon curd.. (It depends upon the texture of maida. Sprinkle maida or curd if required. Dough should not be very soft like chapatti dough. Neither too soft nor too hard. Cover with a wet cloth (or store it in an airtight container - Tupperware) and keep aside for 2 hours (or overnight in refrigerator). Minimum 1 hour.

Divide bhature dough into 9 portions and make balls. Flatten them to make rounds (just like puri - 4 - 5 inches in diameter) with the help of little dry flour and flatten them into 4 - inch rounds).

In a kadai / deep frying pan, heat oil on high heat. Reduce heat to medium and fry bhature one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve hot with chole.

Heat oil in a wide pan on a medium heat. Add spice paste (masala) and fry for 3 – 4 minutes on a medium to low heat until the raw smell goes and thickens (stir continuously).

Add chopped tomato (along with the juice) and stir well for 5 - 7 minutes until it's well blended and a smooth paste like consistency.

Add diluted red chilli powder, coriander powder and turmeric powder. Stir well on a low heat for 2 minutes until the water dries up.

Add boiled chole (along with the stock - may be ½ cup (75 – 100 ml), salt to taste, amchur powder, cumin powder, add extra ¼ cup (50 ml – extra water, adding water should not be more than 100 ml / ½ cup. It won’t be delicious if the gravy is too thin)). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 20 minutes until the gravy thickens / well coated on chole.

Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis. Consume chole after an hour. Then it will absorb all the flavors.